Save One cold Tuesday morning, I stood in front of my open fridge staring at a single egg, some yogurt, and a scoop of protein powder. I was tired of the same scrambled eggs and wanted something warm, filling, and actually enjoyable. I grabbed a bowl, mixed everything together, and shoved it in the oven without much hope. Twenty minutes later, I pulled out something that looked like a giant muffin top and tasted like the fluffiest pancake I'd ever had. I've been making this ever since.
I started making these on Sunday nights and stacking them in the fridge for my partner who leaves for work at dawn. He'd text me photos of the bowl topped with peanut butter and berries, saying it kept him full until lunch. It became our quiet routine, something small that made mornings feel less rushed and more intentional.
Ingredients
- Egg: The backbone of structure and fluffiness, one large egg binds everything and gives the pancake its lift without needing separating or whipping.
- High-protein yogurt: Greek or skyr works beautifully here, adding moisture and tang while boosting protein, and plant-based versions work just as well if you prefer.
- Milk: Any kind you have on hand, soy, almond, oat, or dairy, thins the batter just enough to pour and bake evenly.
- All-purpose flour: The base that holds it all together, but oat, spelt, buckwheat, or gluten-free blends swap in seamlessly depending on your pantry or dietary needs.
- Vanilla or white chocolate protein powder: This is where the protein punch comes from, and the flavor you choose sets the tone, vanilla is safe and sweet, white chocolate feels like dessert.
- Sweetener: Totally optional, I skip it if my protein powder is already sweet, but a teaspoon of sugar or stevia rounds out the flavor if yours is neutral.
- Baking powder: Half a teaspoon is all you need to make the batter puff up in the oven, creating that soft, airy crumb.
- Optional toppings before baking: Berries, chocolate chips, shredded carrot, or nuts get folded in before baking and become part of the pancake itself, warm and melty or jammy.
- Optional toppings after baking: Peanut butter, maple syrup, honey, or extra yogurt go on after baking for contrast and richness, the final touch that makes it yours.
Instructions
- Preheat your oven:
- Set it to 180°C, or 356°F if your oven only does Fahrenheit. Let it fully heat while you mix, this ensures even baking and a golden top.
- Choose your bowl:
- Grab a ramekin or oven-safe bowl that holds at least 650 ml. I use a wide ceramic bowl because it bakes faster and gives more crispy edges.
- Mix the batter:
- Crack the egg right into the bowl, then add yogurt, milk, flour, protein powder, sweetener if using, and baking powder. Whisk or stir with a spoon until smooth and no dry pockets remain, it should look thick but pourable.
- Fold in pre-bake toppings:
- If you want berries, chocolate chips, or nuts baked into the pancake, gently fold them in now. Don't overmix, just a few turns to distribute evenly.
- Bake until set:
- Slide the bowl into the oven and bake for 20 to 22 minutes. The top should be lightly golden and the center barely jiggly, it will firm up as it cools.
- Cool slightly:
- Pull it out and let it sit for 5 to 10 minutes. The texture transforms from custard-like to fluffy and sliceable as it rests.
- Add final toppings and serve:
- Drizzle on peanut butter, syrup, honey, or a spoonful of yogurt. Eat it warm, straight from the bowl with a spoon.
Save The first time I brought one of these to my desk at work, a coworker asked if I'd ordered cake for breakfast. I laughed and let her try a bite, and she couldn't believe it was just egg, yogurt, and protein powder baked in a bowl. Now she makes them every Sunday and we swap topping ideas over coffee.
Meal Prep and Storage
I bake four or five of these on Sunday afternoons and stack them in the fridge in their bowls, covered with plastic wrap or beeswax wraps. They keep perfectly for up to five days and reheat in the microwave in 60 to 90 seconds, coming out warm and fluffy like they were just baked. For longer storage, I freeze them in airtight containers for up to a month, then thaw overnight in the fridge before reheating.
Flavor Variations
This base recipe is a blank canvas and I've tried nearly every combination I can think of. A pinch of cinnamon or cardamom makes it feel cozy and spiced, lemon or orange zest adds brightness, and cocoa powder stirred into the batter turns it into a chocolate protein bowl. I've even folded in mashed sweet potato or pumpkin puree for fall mornings, adding a tablespoon or two and reducing the milk slightly to compensate.
Choosing Your Protein Powder
Not all protein powders behave the same in baking, and I've had a few chalky disasters before finding what works. Whey and casein blend powders tend to bake the fluffiest, while plant-based powders sometimes need an extra splash of milk to stay moist. Flavor matters too, vanilla is safe and versatile, white chocolate feels indulgent, and unflavored lets you control sweetness with toppings instead of batter.
- If your protein powder is very sweet, skip the added sweetener or the pancake will taste cloying.
- For gluten-free, double-check your protein powder label, some contain wheat-based fillers.
- If the batter tastes too protein-forward or chalky, add a tiny pinch of salt or a drop of vanilla extract to balance it out.
Save This little bowl has saved more mornings than I can count, and it's become the breakfast I actually look forward to instead of something I choke down for fuel. I hope it does the same for you.
Recipe FAQs
- → Can I make this without banana?
Yes, this version requires no banana at all. The combination of egg, yogurt, and milk provides all the moisture and binding needed for a fluffy texture.
- → How do I know when it's fully baked?
Bake for 20-22 minutes until lightly golden on top. The center may appear slightly soft when hot, but it will firm up as it cools for 5-10 minutes after removing from the oven.
- → Can I make multiple servings for meal prep?
Absolutely. Prepare multiple bowls using individual ramekins, bake them together, and store covered in the fridge for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 60-90 seconds.
- → What flour alternatives work best?
You can use oat flour, spelt, buckwheat, or a gluten-free blend in place of all-purpose flour. Each option works well while maintaining the fluffy texture and high protein content.
- → How can I customize the flavor?
Add spices like cinnamon or cardamom to the batter, or mix in citrus zest for brightness. Before baking, fold in berries, chocolate chips, shredded carrot, or chopped nuts. After baking, top with peanut butter, maple syrup, honey, or extra yogurt.
- → What size bowl should I use?
Use a ramekin or oven-safe bowl with a minimum capacity of 650 ml to allow the batter to rise properly during baking without overflowing.